Stuffed Moose Heart Food

CANADIAN STUFFED MOOSE HEART RECIPE

Steps:

• You need to start this dish by making sure your fresh moose heart is clean and devoid of any dangly bits. To do this, soak it in cold water to get all of the blood out and then trim off the fatty bits and the valves to leave you with a nice chunk of meat.
• Finely chop the celery, onion, garlic, parsley, rosemary, oregano and sage ready to make your stuffing.
• Mix the above chopped ingredients into a mixing bowl and set aside whilst you prepare your moose heart.
• In a pan of hot oil, brown the heart meat on all sides, this should take 5-10 minutes to get full coverage. Take out of the pan and set aside.
• In the same pan, place in your stuffing mix along with an additional glug of olive oil and your butter. Cook for around 10 minutes, season with salt and pepper to taste.
• Take your stuffing out of the pan and combine with breadcrumbs in a mixing bowl. Mix well, ensuring that the amount of breadcrumbs does not make the mixture too dry. If it starts to become dry, add a little more olive oil or water.
• Preheat your oven to 350 whilst you prepare your moose heart for roasting.
• Now begin putting all of your stuffing in the cavities of the heart making sure you fill it up as much as possible.
• Cover the heart generously with flour, salt, pepper and a light drizzle of melted butter and cover with foil.
• Place your covered moose heart in a large roasting pan and cook in the oven for 2-3 hours depending on the size.
• During the cooking process, take it out of the oven once or twice and baste with the meat juice or with some more butter to keep it moist.
• You will know when it's ready once the meat juices run clear. Take it out of the oven and leave to rest for 10 minutes. Cut into slices and serve.
• Enjoy!

STUFFED MOOSE HEART

Steps:

• Preheat oven to 350.
• Mix breadcrumbs, chopped onion, savory, melted butter, salt and pepper together until well combined.
• Stuff the heart with this mixture.
• Wrap the stuffed heart in parchment paper to prevent drying out while cooking.
• Bake at 350 for about 90 minutes or until heart is *nice* and tender.

STUFFED ROAST HEART

Steps:

• Start with the heart. Open it up and trim away any blood vessels or connective tissue and any large lumps of fat. Rinse the whole thing out, washing away any clotted blood. Fill a large bowl with salted water and leave the heart in that for about half an hour.
• Stuffing: Make bread crumbs from a decent sized chunk of quality bread that is a bit stale. Crumble it by hand or in a blender or with a knife. Cut up the portobello mushrooms and the 2 shallots fairly small. Fry them in butter over a medium-low heat for a few minutes, then throw in the parsley, sage, rosemary, and thyme (Simon & Garfunkel herbs). Once the shallots are softened, dump in the breadcrumbs. Stir everything well to get all the flavours mixed up in the bread and fry for another 3-4 minutes.
• Transfer the stuffing mixture into a bowl and allow it to cool for a few minutes. Take the sausages and slice down their length with a knife and remove the insides and discard the casings. Add the sausage meat to the warm stuffing and mix it together with a fork.
• Heart: Take the heart out of the salt water and rinse it once more. Pat the whole thing dry and grind salt and pepper over it. Rub it in with olive oil, getting both the inside and outside of the heart. Pack in the stuffing filling all cavities of the heart. When it is full, force it closed and tie it up with butcher's string. Use plenty and make sure it's good and tight to prevent stuffing erupting out of any available opening.
• Preheat the oven to 300º F. Get a frying pan nice and hot and then put the heart into it. Turn the heart every minute or so, browning each side as well as the top and bottom.
• While the heart is cooking, chunk up some vegetables (whatever you like, but onion, carrot, and celery are good) and scatter them in a baking tray. Lift the heart out of the pan and onto the vegetables. While the pan is still hot, add a little red wine to deglaze. Pour that over the heart, and add some more wine to the base of the tray to keep the vegetables from getting too dry.
• Put the tray into the oven and cook for 30 minutes per half kilo of heart (most hearts are about a kilo, so about an hour cook time). Every 20-30 minutes, scoop the juices from the bottom of the tray and pour them back over the meat to keep it from drying. When it is done cooking, take it all out and pour the juices into a saucepan. Cover the meat in foil and leave it somewhere warm for at least 10 minutes. Simmer the juices and add whatever is left of your glass of wine. Reduce until it thickens, giving you a fittingly rich sauce to serve with the heart.
• To serve, you can cut the heart into slices and top with the sauce.

STUFFED HEART

Steps:

• Wash heart and trim fat, sprinkle inside with salt and pepper.
• Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
• Stuff heart and tie with cooking string or secure with skewers.
• Place in small roasting pan, cover with broth and add bay leaf.
• Cover and bake at 325 for 2 1/2 hours.
• Can be done in a crock pot for 9 hours on low.

STUFFED BAKED HEART

Steps:

• Tie the heart with string.
• Place it on a rack in an oven proof dish.
• Place in bottom of the dish the stock or diluted tomato soup.
• Place over the heart the bacon strips.
• Cover the dish closely and bake the heart in a moderate oven 325°F until tender, sometimes if beef, a matter of 3-5 hours, if veal about 2 hours.
• Remove heart to a plate and cool it slightly.
• Heat, then fill the cavity with 1 1/2 cups bread dressing or rice dressing.
• Sprinkle the heart with paprika.
• Return it briefly to hot oven 400°F or place it under a broiler to reheat.
• The drippings may be thickened with flour to make gravy.